Ingredients
Crust:
1 1/3 cups flour
70g cold butter
15ml caster sugar
2ml salt
About 50ml cold water
Milktart filling:
70ml corn flour
2 eggs
5ml vanilla essence
1 liter milk
20ml butter
1 tin condensed milk
Cinnamon for on top
Method
For the crust:
1. Combine the flour, caster sugar and salt.
2. Add the butter and rub in with your fingers until a crumbly flour has formed.
3. Slowly add cold cold water and mix with your hand to form a dough.
4. Roll the dough out on a floured surface to fit the dish you will using.
5. Lightly grease the dish you will be using with a little butter.
6. Lay the rolled out dough in the dish and press gently to fit.
7. Cut off any excess dough with a knife.
8. Poke a couple holes in the bottom of the dough with a fork.
9. Place a piece of baking paper ontop of the dough and add enough raw rice ontop to act as a weight.
10. Bake at 180C for about 15 minutes until lightly browned and cooked through. Adjust your timing if needed.
11. Remove from the oven and cool completely.
For the milktart filling:
1. Add 3 and half cups of the milk to a large pot over medium heat.
2. Add the condensed milk, vanilla essence and butter to the milk. Let it heat up slowly.
3. In a bowl combine the corn flour with the last half a cup of milk. Add the eggs and whisk until smooth
4. Add the egg mixture to the milk in the pot and whisk to vigorously to avoid lumps from forming.
5. Continue to whisk as the mixture thickens, careful not to burn the mixture. Lower the heat in needed.
6. Once the mixture has thickened pour into the cooled crust.
7. Dust with cinnamon on top.
8. Let the milktart cool off completely before placing it in the fridge.
9. Refrigerate for at least 6 hours or over night.